Vegan Nacho Cheese
An all-time favorite simple cashew-based Nacho Cheese sauce that is creamy, rich, and totally addictive! Pleases Vegans and non-vegans alike!
Servings 8 servings
- 2 cups water divided
- 1/4 cup raw cashews
- 2 oz canned pimientos or 1/4 C.
- 1/4 cup nutritional yeast flakes
- 3 Tbsp cornstarch may also use Tapioca Flour/Starch but increase amount by 1 Tbsp.
- 2 Tbsp vegan margarine/butter optional
- 1 Tbsp white or light miso paste
- 1.5 tsp seasoned salt
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp apple cider vinegar
- Pinch cayenne pepper
Rinse cashews under hot running water for several minutes or soak in HOT water for 5 minutes and then rinse.
Place rinsed cashews in blender. Add 1 cup of the water and all other remaining ingredients and blend on high until completely smooth.
Add second cup of water and pour mixture into a med size pot.
Whisk over med heat until thickened, about 8 minutes. Watch closely to avoid burning.
Voila! Dip chips, serve as a side for baked potatoes, drizzle over maxi-bowls etc!
No oil option:
As an alternative to butter you can add a tsp of Butter Flavor.
Another fun way to add even more flavor to this nacho cheese sauce is to add a small (10 oz.) can of diced tomatoes with green chilis (Rotel) towards the end of the thickening process! Talk about a yummy nacho cheese dip! It's absolutely irresistible!
How to Re-Heat this Vegan Nacho Cheese Sauce:
Re-warm this nacho cheese in a saucepan on the stove over low heat, or microwave it!! Lasts in a covered dish in the refrigerator for up to five days, and freezes well for up to 4 months!
Calories: 61kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 463mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.4mg